"Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!"
Address to a Haggis by Robert Burns
I originally created this as a nod to J.K. Rowling's Harry Potter and the Deathly Hallows but, as I was on holiday at the time, the recipe in the original post remained untested. As the launch of Pottermore draws ever closer, I thought it was time to give it a go.
It also happens to be great for using up any leftover mincemeat, biscuits, nuts and dried cranberries that may be lingering in the back of the cupboard come Burns Night on January 25th.The result is extremely rich so you'll only need a small slice - especially if you've already had a proper helping of haggis, neeps and tatties. I found it tastes best served chilled or at room temperature with a drizzle of unsweetened cream. So feel free to make this up to 3 days in advance and keep it in the fridge until ready to serve.
Note: All the measurements below are approximate - this isn't something you need to weigh accurately.
Mincemeat 'Haggis'
Serves 8-10
In a food processor, crush the biscuits until they resemble fine breadcrumbs. Add the nuts and pulse to roughly chop, then place in a large mixing bowl. Add the mincemeat, oatmeal, coconut and cranberries and stir until well combined.
It also happens to be great for using up any leftover mincemeat, biscuits, nuts and dried cranberries that may be lingering in the back of the cupboard come Burns Night on January 25th.The result is extremely rich so you'll only need a small slice - especially if you've already had a proper helping of haggis, neeps and tatties. I found it tastes best served chilled or at room temperature with a drizzle of unsweetened cream. So feel free to make this up to 3 days in advance and keep it in the fridge until ready to serve.
Note: All the measurements below are approximate - this isn't something you need to weigh accurately.
Mincemeat 'Haggis'
Serves 8-10
Ingredients:
400g (1 1/4 cup) mincemeat
80g (1/3 cup) oatmeal
50g (1/4 cup) biscuits (I had Amaretti left from Pineapple & Amaretto Crème de la Chranachan)
60g (1/4 cup) mixed nuts (I had walnuts, hazelnuts and almonds in my cupboard)
20g (2 Tbsp) dessicated coconut
20g (1 1/2 Tbsp) dried cranberries
50g (1/4 cup) unsalted butter, melted
3 sheets filo pastry, covered with cling film and a damp cloth until needed.
(The rest of the package can be stored in the freezer for up to 3 months and defrosted thoroughly in the fridge before using again. Once thawed, do not re-freeze).
3 sheets filo pastry, covered with cling film and a damp cloth until needed.
(The rest of the package can be stored in the freezer for up to 3 months and defrosted thoroughly in the fridge before using again. Once thawed, do not re-freeze).
Method:
Pre-heat oven to 190*C (375*F)
Layer three sheets of filo on top of each other brushing each sheet liberally with butter as you stack them. Shape mixture into a ball
and place at the short end of your rectangle of filo. Gently roll it
up, placing it seam face down on your baking tray. Crimp the ends as
though you were making a Christmas cracker and tie with string. Trim off
any excess filo. It should look a bit like this silhouette. Place on a baking tray, brush with more butter and bake for 30-40min or until filo is golden brown.
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| Mine isn't quite round enough. I think I squished it while rolling. |
